Kasuri Murgh Malai

Kasuri Murgh Malai is one of the most favorite North Indian chicken dishes cooked in a creamy gravy with yogurt, cream, ginger, garlic, crushed tomato, dry spices and dried fenugreek leaves. It has a nice balance of flavor from the dried fenugreek leaves, the mild heat of the red chili powder, the black pepper and finished off with warming spice of the freshly ground garam masala mix. 

Kasuri Malai Murgh as its name implies "Malai means full fat cream" is made specifically with heavy cream. I never use cream yet turns out so finger licking good and flavorful that once tried you want to make again. The secret to the creamy gravy is poppy seeds paste, yougurt and milk that make the gravy so delectable! The marinating can be for an hour or overnight. You can make it white or yellow-reddish as you like. Here is the my take on the Kasuri Malai Murgh. Serve it with plain roti/chapati, Pulao or rice.

Ingredients~ 

(US customary units) 

2 1/2 lb. bone-in thigh-leg pieces

3/4 cup low fat yogurt
3/4 cup whole milk

2 tbsp poppy seeds paste

1 cup chopped onions

1 tbsp garlic paste

1 1/2 tbsp ginger paste

1 cup crushed tomatoes

5-6 fresh hot chilies or more

1 tsp salt or to taste

1/3 tsp chili powder

1/2 tsp turmeric

1/4 tsp paprika

1/2 tsp whole black pepper

1/4-1/3 cup white oil 

1 bay leaf

1 tiny cinnamon stick

1 tbsp dried kasuri methi/fenugreek leaves

1 1/2 cups hot water

Grind together Garam Masala Mix - 

2 whole green cardamom

2 cloves

1 tiny piece of cinnamon stick

1 blade of mace

A tiny piece of nutmeg

1/4 tsp slightly roasted cumin seeds

1 tbsp slightly roasted coriander seeds

Method~

Marinate chicken pieces with 1/2 cup yogurt, salt, paprika, chili powder and turmeric for at least one hour.  

Heat oil in a large heavy bottomed pan on medium heat. Add the chopped onion, along with whole black pepper, bay leaf and cinnamon stick. Reduce the heat to low and saute onion and whole spice mixture for a couple of minutes. Add in ginger and garlic paste. Keep sauteing onion mixture on low heat, then add in crushed tomato and continue sauteing until raw smell goes off.

Add the chicken and stir fry on low heat for 8-10 minutes until chicken pieces are well coated. Add hot water, cover and let it simmer for 10 minutes or until cooked through. Now whip together remaining 1/4 cup strained yogurt, poppy seeds paste and milk. Pour in the chicken gravy. Stir well and let it simmer for 5 minutes. At last add in kasuri methi leaves, garammashala mix and fresh chili and cook for 2 minutes. Stir well. Taste and adjust seasonings. Garnish with corriander leaves. Serve hot with plain Basmati rice, polau or roti and salad on the side.

Happy Cooking!